Scallop And Bell Pepper Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Belgian | Salads, Seafood | 2 | Servings |
INGREDIENTS
| 3 | Belgian Endives | |
| 3 | T | Peanut Oil |
| 1 | Red Bell Pepper * | |
| 1 | Green Bell Pepper * | |
| 1 | t | Ground Cumin |
| 1 | lb | Sea Scallops |
| 3 | T | Chopped Fresh Coriander |
| 1 | T | Fresh Lime Juice |
| 1 | t | Worcestershire Sauce |
| 1/8 | t | Tabasco Sauce |
| Salt To Taste |
INSTRUCTIONS
Bell peppers should be cored, seeded and cut into 1/4" strips. Separate endive leaves. Rinse and pat dry, then arrange in a star pattern on serving plates. Heat 1 tb oil in a large skillet over medium heat. Add bell pepper strips and cumin. Cook, stirring frequently, until peppers are wilted, about 3 minutes. Add scallops and coriander, cook, stirring occasionally, until scallops are opaque, about 4 minutes. Meanwhile whisk remaining 2 tb oil, lime juice, Worcestershire sauce, Tabasco sauce and salt in a small bowl until blended. Remove skillet from heat. Add lime dressing to scallops and peppers and toss to coat. Spoon scallop mixture onto endive leaves; drizzle pan liquid over salad. From: Syd's Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 193
Total Fat: 21.9g
Cholesterol: 0mg
Sodium: 178.4mg
Potassium: 270.2mg
Carbohydrates: 9.1g
Fiber: 4.5g
Sugar: 2.1g
Protein: 1.8g